Almond Caramel Apple Shortcakes

Today’s post is proudly inspired by Mary Berry.


If you’ve never heard of her, firstly, do you live under a rock? Secondly, I’d like you to Google the Great British Bake-Off. I’ll give you a moment to catch up with the rest of the world before coming back to this post. Are we all on the same page now? Good, let’s continue.



Last week my mum and I were watching her cooking show, Mary Berry Cooks, this particular episode being about summer entertaining and afternoon tea. In case you missed it: last week I hosted a Wimbledon afternoon tea party that included this cake. I opted to make one large strawberry shortcake but Mary Berry chose to make several smaller scones to make serving (and thus eating and clean-up) easier. As someone who had heaps of cream dropped over the table, chairs and floor next week, I can testify that making individual shortcakes is a superior method- plus they still look just as appetising.




I paid tribute to Wimbledon with the classic strawberries and cream last week, so I decided that this week would belong to a different combination- apples, cinnamon and caramel. Trust me, it will not disappoint you.



What are some of your favourite flavour combinations? I’m looking to be more adventurous in my recipe testing and I’d love to hear from some of you!

Almond Caramel Apple Shortcakes

Ingredients

For the scones:

  • 2 cups self-raising flour
  • 2 tbsp granulated sugar + extra for dusting the scones
  • 2 tsp baking powder*
  • ½ tsp salt
  • 1 cup (8 tbsp) cold butter, grated like cheese or cut into small cubes
  • ¾ cup buttermilk, cold
  • 1 egg (optional, the recipe still works well without it)
  • a handful of crushed slivered almonds, optional

For the apples:

  • 2 large Granny Smith apples, sliced thinly
  • 4 tbsp freshly squeezed lemon juice
  • 2 tbsp granulated sugar
  • 2 tsp ground cinnamon
  • ½ cup whipped cream
  • 2 tsp icing sugar, optional

For the caramel sauce: 

  • 1 cup brown sugar
  • 3 tbsp fresh cream
  • 3 tbsp butter
  • ½ tsp vanilla essence

Method

  1. Start by baking the scones. Preheat your oven to 180°C/350F°. Grease a large rimless baking sheet and like with parchment paper.
  2. Sieve the flour, sugar, baking powder and salt into a large bowl and toss to combine. Add the butter to the dry mixture and use our hands to rub the butter into the flour until the mixture resembles a dry coarse sand.
  3. Whisk the buttermilk and egg (if using)  together in a large measuring cup or a small bowl, making sure there are no streaks of egg yolk remaining. Reserve about a tablespoon of this mixture for brushing the scones.
  4. Pour the buttermilk mixture into the dry ingredients and mix until just combined. Be careful not to overmix. The dough should be slightly wet but not so much that it is sticking to your hands. If the dough is too wet then add flour, one tablespoon at a time until it holds together.
  5. Turn the dough onto a floured surface and use your hands to press it into a large circle, about 2 cm/¾ inch thick. Use a cookie cutter or a small glass to cut the dough into scones. Gather any remaining scraps of dough and mould them together to make one huge scone.
  6. Add the cut scones and your scrap-scone to the prepared baking sheet. Brush with the reserved egg/buttermilk mixture before topping with the granulated sugar and almonds. Bake in the preheated oven for 15-20 minutes or until the tops are just starting to turn golden brown. Allow to cool at room temperature before serving.

Prepare the filling:

  1. Whilst the scones are baking, core the apples and cut into thin slices. In a large bowl, whisk together the lemon juice, sugar and cinnamon. Toss with the apples, making sure to coat them in the lemon juice. Allow to sit for at least 10 minutes.
  2. Prepare the caramel. Add the brown sugar to a small saucepan on medium-low heat. Allow the sugar to melt, stirring occasionally with a rubber spatula to prevent it from burning. Once the sugar has melted completely and you have a smooth dark brown liquid, pour in the fresh cream. The mixture will sputter and spurt and that’s okay. Cut the butter into the hot brown sugar and stir until it’s completely melted. You should have a smooth, golden brown caramel. Stir in the vanilla essence and a pinch of salt, if desired.
  3. Once the scones have cooled, cut them in half. Layer first with sliced apple, followed by whipped cream and finally topping with warm caramel. If desired, you may dust with icing sugar. Enjoy!

Author: andreamakamba

Proudly Zimbabwean. Food lover. Book reader. Fact hoarder. Dream chaser

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